Description
Locker-luftiger Schokobiskuit trifft auf cremige Käsefüllung und fruchtige Kirschen. Zartschmelzende Butter, feiner Vanilleduft und ein Hauch Kakao vereinen sich zu einer optisch wie geschmacklich unwiderstehlichen Torte.
Ingredients
Scale
- 5 Eier (Gr. M)
- 150 g Mehl
- 25 g Kakaopulver
- 1 Prise Salz
- 50 g Puderzucker
- 100 g Butter
- 1 Glas (720 ml) Kirschen
- 1 Päckchen Soßenpulver ‚Vanille-Geschmack‘ (zum Kochen)
- 1000 g Speisequark (40% Fett)
- 100 g Speisestärke
- 150 g Zucker
- 1 Vanilleschote
- 200 g Zartbitterkuvertüre
- 120 g Schlagsahne
- 20 g Kokosfett
- Fett für die Form
- Mehl für die Arbeitsfläche
- Backpapier
- Trockenerbsen
- Alufolie
Instructions
- Begin by preparing a 26 cm (10 inch) springform pan by greasing it thoroughly with butter or baking spray. Separate one of the eggs, reserving the yolk for the dough. For the chocolate shortcrust base, combine the flour, cocoa powder, a pinch of salt, and powdered sugar in a large mixing bowl. Add the reserved egg yolk and the cold butter, cut into small cubes. Using the dough hooks of a hand mixer, mix the ingredients until they form coarse crumbs. Then, use your hands to knead the dough into a smooth and even ball.
- Lightly dust your work surface with flour. Roll out the dough into a circle approximately 26 cm in diameter, so it will fit the bottom of the springform pan. Carefully lift the dough into the pan and press it evenly onto the bottom. Cover the pan with plastic wrap or place in the refrigerator to chill for about 30 minutes. This helps the dough firm up and prevents shrinking during baking.
- While the dough chills, drain the cherries well, reserving the juice in a separate bowl. In a small bowl, mix 4 tablespoons of the reserved cherry juice with the vanilla pudding powder until smooth and lump-free. Pour the remaining cherry juice into a saucepan and bring to a boil over medium heat. Remove the pan from the heat and quickly stir in the pudding mixture. Return the pan to the heat and bring to a gentle boil again, stirring constantly, for about 1 minute until the mixture thickens. Gently fold in the drained cherries. Transfer the cherry compote to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and allow it to cool to room temperature.
- Preheat your oven to 175°C (347°F) for conventional ovens or 150°C (302°F) for fan-assisted ovens. Take the chilled dough from the refrigerator. Cover the dough with a sheet of baking paper, then evenly distribute a layer of dried peas (or pie weights) on top to blind-bake the crust. Place the pan in the preheated oven and bake for 12–15 minutes, until the edges are set and the surface looks dry. Remove the pan from the oven, carefully lift off the baking paper with the peas, and let the crust cool completely in the pan.
- While the crust cools, tightly wrap the outside of the springform pan several times with aluminum foil to make it watertight, as the cheesecake will be baked in a water bath. Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. In a large bowl, combine the quark, the remaining 4 whole eggs, cornstarch, sugar, and the vanilla seeds. Use a hand mixer with whisk attachments to beat the mixture until it is smooth and creamy, with no lumps remaining.
- Pour half of the cheesecake filling evenly over the cooled crust in the springform pan. Spoon the cooled cherry compote in dollops over the filling, distributing it evenly but not swirling it in. Pour the remaining cheesecake filling carefully over the cherries and spread it smooth with a spatula. Place the foil-wrapped springform pan into a deep baking tray or roasting pan. Fill the tray with hot water so it comes about 2.5 cm (1 inch) up the sides of the springform pan. Carefully transfer the tray to the oven and bake at the same temperature for about 45 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center. Remove the cheesecake from the oven and the water bath, and place it on a wire rack to cool for about 2 hours.
- Once the cake has cooled, prepare the chocolate glaze. Chop the bittersweet couverture chocolate into small pieces. In a small saucepan, heat the heavy cream and coconut fat together until they just come to a boil. Remove the saucepan from the heat and add the chopped chocolate. Let it sit for 1-2 minutes, then stir gently until the chocolate has completely melted and the mixture is smooth and glossy.
- Release the cooled cake from the springform pan and place it on a serving plate. Place a cake ring or adjustable cake collar tightly around the cake to prevent the glaze from running off the sides. Pour the warm chocolate glaze over the surface of the cake and use a spatula to spread it evenly all the way to the edges. Place the cake in the refrigerator for at least 1 hour to allow the glaze to set completely.
- After the glaze has set, remove the cake ring carefully. Cut the Schwarzwälder-Käse-Torte into slices with a sharp knife, wiping the blade clean between cuts for neat pieces. Serve the cake chilled and enjoy its decadent layers of chocolate, creamy cheesecake, and fruity cherries.
Notes
For best results, use high-quality bittersweet chocolate for the glaze and full-fat quark for a rich, creamy texture. Allow the cake to cool completely and chill thoroughly before slicing to achieve clean layers. You can prepare the cake a day in advance and store it in the refrigerator. If you cannot find vanilla-flavored pudding powder, substitute with cornstarch and a bit of vanilla extract. The water bath (bain-marie) is essential for a creamy, crack-free cheesecake surface.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
